Creamy Wild Mushroom Soup

If you’re a mushroom lover, you’ll love this soup. If you’re not, this may not be the soup for you. It’s packed with bold wild mushroom flavor. This recipe uses a combination of fresh mushrooms and dried ones, including fresh chanterelles and dried porcinis. These mushrooms can run a bit on the pricey side so you can use button mushrooms in lieu of either one.

If you’d like a milder mushroom flavor, you can replace some of the wild mushrooms with button mushrooms. To add an even bolder mushroom flavor, use some of the leftover liquid from soaking the dried mushrooms to make the broth. The mushroom reserved liquid measured at about 4 cups so you’ll need to add 2 cups of broth. Enjoy!

What a gorgeous soup! I love the addtition of the yam – for flavor, color and nutrition! The other evening I had a wonderful creamy mushroom soup at a friend’s house – it was delicious but packed with cream. I love this lighter version and can’t wait to try it. It would go perfectly with my Christmas menu!

This sounds fabulous!!! I looove mushroom soup, actually I haven’t been able to stop thinking about it since we had that amazing soup at Foodbuzz Fest. This one looks like something I would definitely like, and I can appreciate that you used the liquid from soaking the mushrooms to make the stock. I bet the rest of your Christmas menu is awesome too!

Question on the chantrelles. I cook with them frequently and it takes more than 3 minutes to cook off the liquid they release. I am guessting that you don’t care about excess liquid since you are making soup?

I love mushroom soup, especially when you use more of the exotic mushrooms! what a wonderful earthy flavor! Using yams to thicken the soup is such an excellent idea!
Here is wishing you and your family a healthy and happy Holidays!
Dennis

I LIKE IT! LOVE IT! You know mushrooms are my thing, Trish! And I’m stoked there’s no cream in this and just 2% milk. I can’t wait to make it soon! It’s a bit nippy here in the evenings and this will be a perfect soup to warm us up.

That looks like it’s got a really great depth of flavor with the mushroom water & stock & fresh chanterelles. Were you at Foodbuzz Fest? They had this amazing creamy mushrooms soup at the taste pavilion that has had me dreaming of mushroom soup for weeks. This is going on the “to make” list now.

I have a such a weakness for mushroom soup, but like you, I’m not a big fan of the cream laden versions. This looks just perfect! I happen to have all the ingredients on hand and might just toss this together for dinner tonight! Thank you!

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Trish is passionate about helping others help themselves through a happy, healthy lifestyle. Dish by Trish is home to delicious meatless and wheatless recipes to keep us lean, clean and vibrant. Click here to learn more about Trish.